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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Calvary Chapel Festus Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Fresh whole chicken or 4-5 chicken breast
4 1/2 cups water
2 Tablespoons vegetable oil
1/2 cup chopped onion
1 clove garlic, peeled and chopped
4 cups chicken broth
1 - 15 oz. can tomato sauce
1/4 cup chopped green bell pepper
1 Tablespoon crushed red pepper flakes
3/4 teaspoon crushed dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Monterey jack cheese
Taco chips
Avocado if desired
Directions:
Directions:
In a 3-quart saucepan, simmer chicken in water until tender, about 25 minutes.
Remove chicken from stock, straining and reserving stock; allow chicken to cool enough to handle
Separate meat from skin bone, and dice. Set aside meat and stock
In a large stockpot over medium high heat, heat 2 tablespoons of the oil and cook onions and garlic
until onion is tender, about 3 minutes. Stir in chicken meat, stock and broth, tomato sauce, green bell
pepper, red pepper flakes, basil, salt and pepper. Heat to boiling. Reduce heat and simmer, uncovered, for 30
minutes.
Put taco chips in bowl, pour soup on top, and top with cheese and avocado if you want.

 

 

 

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